Matcha white chocolate ice cream recipe

After melting the white chocolate into liquid in hot water, add Matcha powder and mix until there are no particles. Set aside.

Pour Egg yolk and fine granulated sugar into the egg beating basin, and use the electric egg beater to beat until the color turns white and the volume expands. The egg yolk liquid flows down and can be stacked for several seconds.

Heat the milk until the edge is bubbling (more than 90 degrees), and pour it into the beaten egg yolk more than 3 times. In the process of pouring milk, use an electric egg beater to beat and mix constantly to prevent the egg yolk from solidifying.

Pour the mixed egg milk liquid into the milk pot, heat it over a low heat, quickly stir it with a scraper, and boil it to 81 degrees (no more than 85 degrees). Be careful not to heat too much to prevent most of the egg yolk from solidifying into egg flower soup.

Add the matcha white chocolate mixture to the egg custard while it is hot, and stir until all the ingredients are evenly mixed.

Sift the boiled mayonnaise to remove a small amount of egg yolk caking, and then send it to the refrigerator for full refrigeration. Refrigerate for at least 1 hour and let the mayonnaise completely cool below 5 degrees before use.

Mix the animal cream and egg cream paste, pour into the starting ice cream machine, cool and stir for about 30 minutes. Run until the ice cream turns into a thick soft cream.

Move the soft ice cream into the fresh-keeping box and send it to the freezer of the refrigerator to freeze hard. (it will be more convenient to dig the ball after the rectangular fresh-keeping box.).

It is better to dig the ball by warming the room temperature for about 10 minutes before freezing.